Scallops Poached in Cream
Chinese cabbage isn’t just for Asian dishes. Its mild flavor
makes it an excellent bed for meat or fish. For this scallop
dish, take a head of Chinese cabbage and chop it crosswise
into narrow ribbons, then sauté it until just wilted in 2
tablespoons of olive oil in a large pan. Divide into 4
portions, mounding each in the center of a warm plate. Add
one cup of heavy cream to the pan and bring to a simmer.
Poach a pound of sea scallops in the cream until barely
cooked through, removing them with a slotted spoon and
setting them atop the cabbage mounds. Then reduce the cream
by about half, stirring as it thickens. Off the heat,
gradually whisk in the juice of half a lemon and pour over
the scallops. Sprinkle with finely chopped parsley and serve
right away.